• 한국식품영양과학회지
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• 제42권6호
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• pp.964-968
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• 2013

쌀품종에 따른 hydrocolloids를 첨가하여 쌀만두피를 제조 시 쌀가루의 입도, 쌀만두피의 조리특성 및 조직감을 측정한 결과, air classifying mill(ACM)을 이용하여 건식분쇄한 쌀가루의 입도 분포는 중력분과 유사하였고, 평균입자크기를 중심으로 조밀한 입자 분포를 나타내었다. 조리특성에서 hydrocolloids를 첨가한 경우, 밀양260호의 무게증가율은 낮아졌으나 한아름은 증가하는 경향을 나타냈다. 만두피의 조리 후 조직감은 쌀 품종별로 차이가 나타남을 관찰할 수 있었으며, hydrocolloids를 첨가함에 따라 경도가 낮고 탄성은 증가함을 알 수 있었다. Hydrocolloids를 첨가한 경우 첨가하지 않은 군에 비해 가공 특성 및 조리 후 특성 모두 우수함을 알 수 있었으며, 쌀 품종 및 첨가물의 종류에 따라 다른 특성을 관찰할 수 있어 쌀 품종별 이화학적 특성과 hydrocolloids와의 관계를 보다 더 많은 연구를 진행해보아야 할 것으로 생각되어진다.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.160-165
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• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).